Everton Taffy

Ingredients

• Two pounds of brown sugar
• six to eight ounces of fresh butter
• the grated rind of one lemon
• half a teaspoonful of ground ginger

Method

1. 1

   Put the butter in the kettle on the fire, and when melted, gradually add the sugar.

2. 2

   Stir the mixture during boiling till it reaches the crack degree, or 260° Fahr.

3. 3

   Pour on the slab between the bars, and when cool enough mark and cut in suitable squares.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 155. The excerpt below is the record exactly as published.

EVERTON TAFFY. Two pounds of brown sugar, six to eight ounces of fresh butter, the grated rind of one lemon, half a teaspoonful of ground ginger

Cook this with the app: pantry check, scaling, and the assistant.